Spatchcock Chicken with Coriander, Garlic


You need:

  • A whole chicken with skin.
  • Lots of coriander, garlic and green chilies chopped up really fine.
  • Any oil preferably olive or sesame.
  • Salt.

After you clean the bird, generously salt it and keep it in the freezer. About 2-3 hours before you plan to grill it, remove and let it thaw. Wash out the excess salt. The meat would have absorbed enough salt and do not add anymore at any time in the cooking process.

To spatchcock the bird, use kitchen shears or a sharp knife and remove the back bone all the way to the neck. Lay it down on a flat board with breast facing up. No using your palm, press down till the wish bone breaks.

Mix the oil with the finely chopped coriander, garlic and green chilies. Using your fingers stuff in as much of these into the gap between the skin and meat of the bird.


The advantage of spatchcocking the bird is that it protects the breasts while allowing the legs to attain higher temperatures.

Grill at 240C for about 45-55 mins. The time depends on the size of the bird. When the legs reach 75C and the breasts hover around 65C, the chicken is ready. You may want to blast it with maximum heat with only top setting for about 4-5 mins.


Let it rest for at least 10 mins before you start carving it up.

I grilled the back along with the whole bird for my kittens.

Onion Chicken


You need:

  • 500 gms of finely sliced onions.
  • 50 gms of whole garlic lightly smashed.
  • 300 gms of Chicken.
  • 50 gms of butter.
  • Turmeric and Salt.
  • 1 tablespoon of any acid like lemon juice or apple cider vinegar.

I ended up buying a two kilo pack of onions. Forgot that I had onions at home as well. Since I had an overload of onions in the house and there is a road trip coming up in a few days, needed to make something with onions. Did not want to cry watching them wilt. So a plan based loosely on a french onion soup came up.

Instead of using a knife and slogging it out, simply use a slicer to get the perfect thin slices. Spread them out in a heavy bottomed pan. Sprinkle a fist full of lightly smashed garlic cloves. Keep a chunk of cold butter straight from the fridge on top of this.


Swith to high heat and watch the butter start to soften. We want a few onion slices to get a slight charring. This enhances the overall flavor of the dish. By the time the butter has softened up, we would have achieved this. Mix it all up and continue cooking on high heat. Keep stirring. When the onions are a lovely shade of not yet brown, add turmeric and salt. The turmeric will add a beautiful golden hue to the dish.


Bury the chicken in the onions and cover the dish. Let it simmer away on low heat for about 15 mins. Open and switch to high heat. Add the vinegar and dry up the juices. When the chicken meat and bone look like they are falling away, the dish is ready.

Sprinkle a little pepper powder at the time of serving.


Chicken with Fenugreek Leaves


Fenugreek is the most underrated super food in the world. Its slightly bitter flavor can be easily balanced with any tart ingredient.

You need:

  • Fenugreek leaves.
  • Chicken Breast with bone.
  • Some cherry tomatoes.
  • 1 tablespoon of Garlic paste.

Wash the leaves and keep them in a colander. This allows for easy draining of excess water. Slice the chicken breast till the bone. If there is any fat on the side of the breast do not discard it. Instead stuff it into the cuts. Use a cloth napkin to dry the breast and salt it.

Place the chicken breast with the smooth side down on a hot pan. Using a cloth napkin to protect your hand, push down on the breast. Use as much force as you can. Be careful so that the pan does not slip from the stove.

After about 4 mins of pushing down, flip around the breast. Then cover and cook for about 4 mins. The bone will help protect the breast from over cooking.. Open the lid and now apply the garlic paste all over the breast. Slide the breast all over the pan turn it around so the past makes contact with the hot pan. Add the tomatoes and leaves. Puncture the tomatoes so they can leak out the juices. Cook covered for 3-4 mins. Then open and move to high heat.

Dry it up and serve yourself a healthy meal.

Proso Millet and Chicken


You Need:

  • One cup millet cooked in 2  cups of water. You can use either Proso or Little Millet.
  • One chicken breast cut into small pieces.
  • Lots of coriander
  • Turmeric : 1 teaspoon
  • Mustard Oil : 2 Tablespoons
  • Apple Cider Vinegar : 2 Tablespoons
  • Garlic Paste : 1 Teaspoon
  • Olives for Garnish
  • Salt

Do NOT start cooking the chicken until the millet has been cooked and kept ready.

Marinate the chicken pieces with all the ingredients except the millet and olives for about 30 mins.


Heat a thick bottomed dish which has a heavy lid. Once the dish is hot, spread out the chicken without stacking pieces on top of each other.

Cover and cook on high heat for no more than 4 mins.

Open and add the cooked millet. Cover and cook for no more than 8 minutes.

Open and check. The chicken will be nice and tender and the millet will have absorbed all the flavors. If you started cooking the chicken before the millet is ready you will end up overcooking the lean chicken breasts and end up with hard pieces of rubber.

Enjoy a super yummy lunch.

Bonus point. Millet are a rich source Niacin, which is awesome for great skin. They are also gluten free.




Pepper Drumsticks


Super simple as always.

As much pepper and garlic paste as you like. With some salt to kick the flavors out. Rubbed with oil to make them slippery.

Placed on a hot girdle pan


Let them sizzle for some time and then turn them once the lines appear.


When you want to check if the chicken is cooked, simply slice thru one of the legs and verify. If its not pink, you are done. But since these are drumsticks, you can cook then a little longer without fear of turning them into overcooked rubber.


Enjoy these beautiful drums of heaven.

Parsley Chicken

You need:

  • Chicken Legs: Sprinkle salt and vinegar on them. Freeze for as long as you want. Thaw just before you need them.
  • 2 Green Chilies.
  • Garlic, as much as you want.
  • A bunch of Parsley.
  • 50 gms of butter.

Preheat oven to 220 Celsius. In a baking dish place a slice of butter. Keep it in the hot oven for a couple of minutes. Once it melts swirl it around so it covers the entire base.

Spread out the parsley, garlic and green chilies. Keep chicken on top of it and bake for 15 mins. Remove and mix every thing. Place a foil sheet on top of the dish and bake for about 40 mins. Check if chicken is cooked. There will be some liquid collected in the pan. So increase the oven temperature to 250 C and using only the heat from top, broil it to reduce it.

Serve hot. Enjoy.

Roasted Chicken



Only three ingredients in this super juicy, super healthy and absolutely yummy roasted chicken.

Take a full bird with skin. Clean and pat it dry. Rub a lot of salt on it. You can use as much as three or four tablespoons without worrying about it. Squeeze in the juice of two lemons. Massage it into every nook and cranny of the bird.

Refrigerate it for at least a day.

Remove the chicken at least an hour prior to actually cooking it. It must be at room temperature. Using a kitchen napkin pat it dry and remove excess salt.

One hour inside an oven set to 180 degrees Celsius.

A thermometer reading of about 165 F is recommended. Do not go beyond that. Very very important that you don’t cross that temperature.

Also check the juices that drip from the chicken. They must be clear.

Let the chicken rest for about fifteen minutes. Carve it using kitchen shears.

Heat a girdle pan. Once it’s very hot, place the pieces skin side down for a quick sear.

The breast pieces are juicy. The legs absolutely divine.